Hard-to-Cook Defect in Black Beans — Effect of Pretreatment and Storage Condition on Extractable Phenols and Peroxidase Activity
- 1 December 1987
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 20 (5) , 378-382
- https://doi.org/10.1016/s0315-5463(87)71335-2
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Hard-to-cook defect in black beans. Protein and starch considerationsJournal of Agricultural and Food Chemistry, 1987
- A Kinetic Interpretation of Textural Changes in Black Beans During Prolonged StorageJournal of Food Science, 1987
- LIGNIFICATION: EVIDENCE FOR A ROLE IN HARD-TO-COOK BEANSJournal of Food Biochemistry, 1987
- Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado CultivarsJournal of Food Science, 1983
- Chemical, biochemical, and biological significance of polyphenols in cereals and legumesC R C Critical Reviews in Food Science and Nutrition, 1983
- Hard‐to‐Cook Phenomenon in Beans: Structural Changes During Storage and lmbibitionJournal of Food Science, 1981
- EFFECTS OF SOAKING TIME AND COOKING CONDITIONS ON TEXTURE AND MICROSTRUCTURE OF COWPEAS (Vigna unguiculata)Journal of Food Science, 1978
- HEAT TREATMENT: A PROCESS TO CONTROL THE DEVELOPMENT OF THE HARD‐TO‐COOK PHENOMENON IN BLACK BEANS (Phaseolus vulgaris)Journal of Food Science, 1976
- Determination of protein: A modification of the lowry method that gives a linear photometric responseAnalytical Biochemistry, 1972
- PEROXIDASE LOCALIZATION AND LIGNIN FORMATION IN DEVELOPING PEAR FRUITJournal of Food Science, 1972